I have always been intrigued by chicken salad. You can make up a big batch and eat it for days on crackers, bread, or lettuce. There’s just one problem with traditional chicken salad. MAYO. I grew up in a household that had both Hellman’s Mayo and Kraft Miracle Whip in the
refrigerator at all times. The smell and taste of both made me cringe and my family would often tease me by offering up a large spoonful of it. I, of course, obliged them with all the drama a young girl can muster when she does not like something. Cue the screaming and flailing of hands.
Going into my freshman year of college, I had not tasted anything that even looked like mayo. I came to like sour cream, cream cheese, and ranch dressing that year which aided me in gaining the dreaded “Freshman 15.” Mayo, however, has stayed on my hate list.
After roasting a chicken for my sons favorite chicken noodle soup, I decided to keep some chicken aside to experiment with a chicken salad recipe I could love. Most of the ingredients I used are staples in my house here in Southern California. We eat avocados almost daily and a variety of Greek yogurt can be found on any given day. I chose mango flavored yogurt but any fruit flavor would make this salad sing.
Mayo Free Chicken Salad
- 2 cups cooked, chopped chicken
- 1 medium apple, chopped
- 1/3 cup chopped walnuts
- 3/4 cup red grapes, halved
- 3 green onions, thin sliced
- 2 celery stalks, thin sliced
- 2-3 tablespoons fresh cilantro, fine chopped
- 1 5.3 oz container of Greek yogurt, any fruit flavor
- 1 small avocado, mashed
- 1 tablespoon honey
- 1/8 teaspoon sea salt
- Romaine lettuce leafs
Directions: In a large bowl, combine all ingredients except romaine lettuce. Serve approximately 1/2 cup chicken salad in each romaine lettuce leaf and top with additional cilantro, green onion, or walnuts if desired.